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Momma Hill’s Crescent Rolls

23 Mar

cresent rolls

 

I have been making these rolls for years and can’t remember a time that they did not turn out perfect. When Jace was a senior, we fed the football team every Thursday night before a game. Lynette Perkins and I always made the rolls. I can remember pans of these raising on every counter in my kitchen every Thursday morning. I loved to watch these boys come through the line, hitting and slapping each other but then politely telling us thank you. I loved the ones that came up and gave me a hug and called me Momma Hill (where the title of this blog came from) These were some really great times. The few moms that did this every week really felt as if we contributed to that STATE CHAMPIONSHIP that year!!!!!

football dinner
Back to the subject of the rolls. Barry was asking for this recipe and I told him to go to my blog. I could not believe that I had not posted this before. This is my all time most requested recipe and has made it’s way on so many Thanksgiving, Christmas and Family dinner tables. Has been requested at many wedding and baby showers.
This week was our Relief Society Birthday dinner and we served over 70 women. I made this recipe and once again had rolls raising on every possible counter space. I had some really wonderful flash backs from Davis High!!
INGREDIENTS
1 stick butter (no substitutes)
1 cup milk
½ cup sugar
¾ tsp salt
¼ cup warm water
1T yeast
3 eggs
5 cups flour

DIRECTIONS

Heat milk in a saucepan until very warm to touch, not boiling. Add the butter, sugar and the salt. Sprinkle the yeast over the warm water and then sprinkle with a little sugar. Let soften. I use a little more yeast than is called for as I really like the yeasty flavor –about 1 ½ Tb.

In a mixer, combine the milk mixture, slightly cooled to the yeast mixture. Add the eggs beating well after each addition. Add the flour one cup at a time. This is a very sticky dough. Do not add more flour.

Place in oiled bowl and cover. Let rise until double in size.

Divide dough into 2 balls. Roll out each into a circle. Cut into pie shaped wedges. The original recipe said that you should get 16 out of each circle. I make mine a tad bigger and only get 12. Roll each pie shaped wedge up starting with the wide side. Place on greased cookie sheet. Brush with melted butter and let rise until double again.

Bake at 350 degrees for 13-15 minutes, longer if you like a more well done roll. I like them barely browned so they stay very moist. Brush again with melted butter. Devour!!!!

 
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Posted by on March 23, 2014 in Recipes

 

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